Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup - cooking recipe

Ingredients

1/2 cup dried white kidney beans
1/2 cup dried red kidney beans
1/2 cup dried garbanzo beans
1/4 cup black dried fava beans
1/4 cup dried black lentils (large variety)
1/4 cup coarse bulgur
1/4 cup short-grain rice
1/2 teaspoon cumin
1 teaspoon salt
4 tablespoons lemon juice

Preparation

Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc.
Put lentils and beans (except fava beans) in a pressure cooker. Cover with water - at least 6 cups, and cook on a medium-high heat for 5 minutes, then reduce the heat to medium & cook for 30 minutes.
In a separate pressure cooker or pan with tight fitting lid, cook the fava beans using the same method. Once cooked, drain well & set aside.
In a large stockpot, heat oil, add onions and stir-fry until browned. Add the pulses, rice & bulgur to the stockpot. Season to taste & cook over low heat, stirring occasionally for 30 minutes or until rice is tender - you may need to add a little more water at this stage.
Finally, add the lemon juice & cook over a low heat for 3 more minutes.